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key lime pie

Let’s just start by saying I ate the hell out of this key lime pie! Two of my favorite pies are key lime and lemon meringue – clearly I have a thing for citrus. I love that mix of sweet and tart, creamy and crumbly. Plus who ever turned down a big dollop of fresh whipped cream or a mile high meringue – no one…ever.

I don’t want to tell you, and won’t, discuss how many slices of this pie I carved out for myself. Some things are between me and my dog.

This pie was beautifully easy to make – I mean we’re talking a graham cracker crust and a whipped cream topping. No flakey layers of dough to worry about or pie filling to set. And this pie takes a fraction of the baking time of a normal pie. Which is nice, because lately it has been so hot in LA that you sweat just watching TV. And no – we don’t have AC, no one does 🙁

I’ve been grasping at the last couple weeks of summer (well – the LAST week now!) and I think that’s why I’ve been a little absent lately. I also feel like I’ve been in a little of a rut lately, and I’ve sat down a few times to write out a post, and just don’t feel like it. And I have enough work in my life to make this feel like work too, so I just didn’t. I went to the beach, had drinks with friends, did brunch, ate a bunch of acai bowls , and just enjoyed life for a bit.

Sometimes you have to make choices, and life is just too short to not make ones that make you happy.

You know what also makes me happy – key lime pie! And how I really just want to have one more slice of it 🙂

Combine graham cracker crumbs, butter and three tablespoons sugar in a medium bowl and mix well.

Press the graham cracker mixture into a 9-inch pie plate and bake until lightly brown, about 10-12 minutes. Remove from the oven and transfer to a wire rack until completely cooled.

filling

Lower the oven to 325 degrees F.

In a medium bowl, gently whisk together the condensed milk, egg yolks, key lime juice and zest. Pour into the cooled prepared crust.

Return pie to oven and bake until the center is set but still quivers, about 15-17 minutes. Let cool completely on wire rack.

Once cool, refrigerate for 30 minutes.

Before serving, combine whipping cream and 2 tablespoons sugar in the bowl of a stand mixer fit with the whisk attachment. Whisk on medium speed until soft peaks form, about 2 to 3 minutes. Spoon or pipe over cooled pie and garnish with zest.

Reader Interactions

Comments

This sounds absolutely delicious for this time of year. I’m glad to hear I’m not the only one that completely lacks motivation in this ongoing heat. I’m in Northern California and we’re going on weeks of 90* days, I’m just over it. Maybe a little pie will brighten my mood. Stay cool!

Wow, your key lime pie looks beautiful! I do not blame you for carving out more than one slice for yourself. 😉 Aren’t dogs the best in that way? They don’t share our secrets! Good for you for taking the time to relax and do whatever makes you happy. A deliciously sweet and tart key lime pie like this seems like a wonderful way to end the summer 🙂

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Meet the mess maker

Hi!! I'm Jessica - let's bake things together and be internet friends! I currently live in Los Angeles, by the beach, with my fiance and sweet little dog.